Description
A classic Southern recipe for creamy deviled eggs, perfect for gatherings and celebrations.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon mustard (yellow or Dijon)
- 1 teaspoon white vinegar
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons sweet pickle relish (optional)
- Paprika for garnish
- Fresh chives or parsley for optional garnish
Instructions
- Begin by carefully placing the eggs in a saucepan and covering them with cold water.
- Bring the water to a boil over medium-high heat.
- Remove the pan from heat, cover it with a lid, and let it sit for 10-12 minutes.
- Transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- Crack the shells gently and peel them under running water.
- Cut the peeled eggs in half lengthwise and scoop the yolks into a mixing bowl.
- Mash the egg yolks with a fork until smooth, then add mayonnaise, mustard, vinegar, Worcestershire sauce, salt, and pepper.
- Fill each egg white half with the yolk mixture, optionally using a piping bag or spoon.
- Sprinkle with paprika and garnish with chives or parsley.
Notes
For healthier options, substitute mayonnaise with Greek yogurt or avocado. Ensure all ingredients are gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 180mg